Junior Sous Chef

6 days ago

Bengaluru Karnataka, India Vangard Hospitality LLP Full time

Kerala Cafe is a renowned chain of multi chain restaurants in Mumbai, Pune, Bangalore & Kerala known for its Brand - Kerala Cafe specializing in authentic Kerala cuisine, providing a delightful dining experience with a focus on traditional flavors and warm hospitality.

**This vacancy is for Bangalore location, CTC is 45000/-**

**Outlet Junior Sous Chef Duties and Responsibilities**:

- This is a Kerala Cuisine Restaurant
- The position requires the chef to lead a team of 10 - 15 members
- Should be able to speak in english or hindi and can manager store and inventory and attend weekly meetings
- Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Coordinates tasks with the Cluster Chef.
- Responsible to supervise junior chefs or commis.
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times.
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Establishing and maintaining effective inter-departmental working relationships.
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Personally responsible for hygiene, safety and correct use of equipment and utensils.
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
- Checks periodically expiry dates and proper storage of food items in the section.
- Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
- Daily feedback collection and reporting of issues as they arise.
- Assess quality control and adhere to hotels service standards.
- Carry out any other duties as required by management.

**Prerequisites**:

- A high standard of spoken and written English.
- Should have experience in South Indian Cuisine/ Kerala Cuisine
- Able to work under pressure.
- At least 5-6 year's experience cooking in a well-established restaurant or full-service hotel
- Hotel Management Graduate or Culinary Degree with minimum 3 years certification.

Sous Chef / Executive Chef / Sr. CDP/ Head Chef can apply

Pay: Up to ₹45,000.00 per month

**Benefits**:

- Cell phone reimbursement
- Food provided

Schedule:

- Day shift
- Morning shift

Work Location: In person

Expected Start Date: 01/06/2025

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